Baja Fish Tacos With Mango Salsa

• 1 cup diced peeled ripe mango
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/8 teaspoon salt
• 1 jalapeno pepper, seeded and minced
• 5 cups canola oil
• 3.38 ounces all-purpose flour (about 3/4 cup)
• 1 cup beer
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1-inch) strips
• 8 (6-inch) corn tortillas

1. Combine first 6 ingredients; set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375u0b0. Reduce heat to medium, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375u0b0 throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

peeled ripe mango, red onion, lime juice, fresh cilantro, salt, pepper, canola oil, flour, beer, freshly ground black pepper, salt, garlic, fillet, corn tortillas

Taken from www.myrecipes.com/recipe/baja-fish-tacos-with-mango-salsa (may not work)